In a 9x13 baking dish lined with parchment paper, spread 1 cup of yogurt evenly to the edges of the parchment paper.
Drizzle the yogurt with maple syrup to your preference.
Sprinkle the chopped almonds evenly over the yogurt.
Add a couple pinches of the flaked sea salt evenly over the yogurt.
Place the baking dish on an even surface in the freezer, and freeze until the yogurt bark is solid-- about 30-45 minutes.
To serve, break up the yogurt bark into large pieces and enjoy immediately after taking out of the freezer as it melts very quickly. To store, keep in a closed container or ziplock in the freezer.
